THE BEST CHICKEN-FRIED STEAK
A staple throughout Texas, chicken-fried steak consists of a thinly pounded beef cutlet that is battered and fried until crisp, then served with creamy country gravy. Adding cornstarch to the seasoned flour and dredging the meat twice gives our version an extra-crunchy and flavorful crust.
Provided by Food Network Kitchen
Categories main-dish
Time 1h
Yield 4 servings
Number Of Ingredients 12
Steps:
- Liberally sprinkle the steaks with salt and pepper (see Cook's Note). Put them on a rack set inside a rimmed baking sheet and let sit at room temperature while you make the gravy.
- Melt the butter in a medium saucepan over medium-high heat. Stir in 3 tablespoons of the flour until combined and cook until golden and bubbling, about 1 minute. Whisk in the whole milk, 1 1/4 teaspoons salt and 1/4 teaspoon pepper and cook, whisking frequently, until the gravy boils. Reduce the heat to medium and cook, whisking occasionally, until the gravy thickens, 2 to 3 minutes. Remove from the heat and keep warm; it will seem loose but will thicken as it sits.
- Whisk the remaining 1 1/2 cups flour, cornstarch, paprika, garlic powder and 1 1/2 teaspoons salt in a large bowl. Whisk the buttermilk, egg and hot sauce in a medium bowl. Working with 1 steak at a time, dredge in the seasoned flour, turning to coat and packing into the crevices. Shake to remove any excess and return to the rack. Repeat with the remaining steaks.
- Pour 3 tablespoons of the buttermilk mixture into the seasoned flour and work it in with your fingers; it should feel like wet sand with some clumps. (These clumps will give the steak a crispy, shaggy crust.) Dip the dredged steaks into the remaining buttermilk mixture, allowing any excess to drip off. Pack the moistened flour firmly onto each steak. Very gently shake off any excess and return to the rack. Refrigerate at least 30 minutes.
- Pour the oil into a large cast-iron skillet fitted with a deep-fry thermometer (the oil should come about halfway up the sides). Heat the oil over high heat until the thermometer registers 350 degrees F. Fry the steaks in 2 batches until golden brown, about 1 1/2 minutes per side. Transfer to paper towels to drain.
- Whisk the warm cream gravy to loosen it and serve over the chicken-fried steak.
THE BEST CHICKEN FRIED STEAK
I received this recipe from a co-worker about 5 years ago. This is by far the best chicken fried steak I've ever had. I've made this numerous times for my picky eater son and my southern-raised better half, as well as other family and friends. I get nothing but rave reviews each time.
Provided by norah
Categories Meat and Poultry Recipes Beef Steaks
Time 40m
Yield 4
Number Of Ingredients 14
Steps:
- Pound the steaks to about 1/4-inch thickness. Place 2 cups of flour in a shallow bowl. Stir together the baking powder, baking soda, pepper, and salt in a separate shallow bowl; stir in the buttermilk, egg, Tabasco Sauce, and garlic. Dredge each steak first in the flour, then in the batter, and again in the flour. Pat the flour onto the surface of each steak so they are completely coated with dry flour.
- Heat the shortening in a deep cast-iron skillet to 325 degrees F (165 degrees C). Fry the steaks until evenly golden brown, 3 to 5 minutes per side. Place fried steaks on a plate with paper towels to drain. Drain the fat from the skillet, reserving 1/4 cup of the liquid and as much of the solid remnants as possible.
- Return the skillet to medium-low heat with the reserved oil. Whisk the remaining flour into the oil. Scrape the bottom of the pan with a spatula to release solids into the gravy. Stir in the milk, raise the heat to medium, and bring the gravy to a simmer, cook until thick, 6 to 7 minutes. Season with kosher salt and pepper. Spoon the gravy over the steaks to serve.
Nutrition Facts : Calories 791.1 calories, Carbohydrate 71.1 g, Cholesterol 123.6 mg, Fat 34.3 g, Fiber 2.1 g, Protein 47 g, SaturatedFat 11.9 g, Sodium 1393.4 mg, Sugar 16.1 g
CHICKEN-FRIED STEAK (CHICKEN WITH CREAMY GRAVY)
A cast-iron skillet will work the best for this recipe, this also works well using beef that has been pounded thinly. Serve with fries or mashed potatoes...total comfort food! Make certain not to crush the crackers to a fine powder --- this is very good!
Provided by Kittencalrecipezazz
Categories Chicken Breast
Time 30m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Season the chicken breasts with black pepper.
- In a shallow dish combine crushed cracker crumbs with flour 1 teaspoon seasoned salt, 1/2 teaspoon black pepper, cayenne pepper (if using) and baking powder.
- In another shallow dish whisk together eggs with 3/4 milk.
- Dredge the chicken breasts in the cracker mixture then dip in the egg/milk mixture, then dredge AGAIN in the cracker mixture.
- Pour the oil into a large skillet and heat to 360 degrees F.
- Fry the breasts in hot oil for about 3-4 minutes on each side or until golden brown; remove to a wire rack and cover lightly with foil.
- Carefully drain oil but reserve the browned bits in the bottom of the skillet along with a couple tablespoons of the oil.
- In a bowl mix together 4 cups half and half cream, 1/4 cup flour 1 teaspoon seasoned salt and 1 teaspoon black pepper; whisk until combined, then add to the reserved drippings in the skillet, cook whisking constantly over medium-high heat for about 10 minutes or until thickened.
- Serve the creamed gravy with the breasts.
CHICKEN-FRIED STEAK
This is from Southern Living. It's the BEST chicken-fried steak I've ever had. Talk about comfort food!
Provided by KathyP53
Categories Steak
Time 22m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Sprinkle 1/4 teaspoon salt and 1/4 teaspoon black pepper evenly over steaks.
- Combine cracker crumbs, 1 cup flour, 1 teaspoon salt, 1/2 teaspoon black pepper, red pepper, and baking powder.
- Whisk together 3/4 cup milk and eggs. Dredge steaks in cracker mixture; dip in milk mixture, and dredge again in cracker mixture.
- Pour oil into a 12" skillet; heat to 360 degrees (do not use a nonstick skillet). Fry steaks 3-4 minutes. Turn and fry 2-3 minutes or until golden. Remove steak to wire rack in a jellyroll pan. Keep steaks warm in a 225 degree oven. Carefully drain hot oil, reserving cooked bits and 1 tablespoon of dripping in skillet.
- Whisk together remaining 4 cups of milk, 1/4 cup of flour, remaining 1 teaspoon salt, and remaining 1 teaspoon black pepper. Add milk mixture to reserved dripping in skillet; cook, whisking constantly, over medium-high heat for 10-12 minutes, or until thickened. Serve gravy with steaks.
Nutrition Facts : Calories 486.9, Fat 16, SaturatedFat 8, Cholesterol 133.6, Sodium 1850, Carbohydrate 65.6, Fiber 2.2, Sugar 0.9, Protein 19.5
MY CHICKEN FRIED STEAK
My family loves chicken fried steak. I like flavor, so I created this recipe. Serve with mashed potatoes and cream gravy.
Provided by kfcook
Categories Steak
Time 40m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Sprinkle 1/2 t. cajun seasoning and wine over steak. Let set 1 hour or overnight.
- Mix crackers, 1 cup flour, baking powder, and remaining seasonings in a bowl.
- Mix buttermilk and egg in separate bowl.
- Place 1/2 cup flour in separate bowl.
- Dip steak in flour, then egg mixture then in seasoned cracker crumbs.
- Fry coated steaks in a skillet with peanut oil until golden brown. Keep steaks warm in a 225 oven until ready to serve.
- You can make your cream gravy from the pan drippings.
Nutrition Facts : Calories 1515.8, Fat 147.7, SaturatedFat 25.2, Cholesterol 36.9, Sodium 290.4, Carbohydrate 40.5, Fiber 1.6, Sugar 2.5, Protein 7.5
CHICKEN FRIED STEAK
Serve this up with mashed potatoes, cream gravy and homemade biscuits for a Southern feast! Recipe may also be made with boneless, skinless chicken breast.
Provided by FolkDiva
Categories Steak
Time 50m
Yield 6-8 steaks, 6-8 serving(s)
Number Of Ingredients 9
Steps:
- Trim steak and pound, if needed, to 1/2 inch thick; cut into 6-8 pieces.
- Combine evaporated milk, Tabasco jalapeno sauce and 1/2 teaspoon salt in a bowl.
- Measure 1 cup of flour into a second bowl.
- Combine remaining flour, paprika, garlic powder, salt and pepper in another bowl.
- Dip steak into flour, into milk mixture, and then into seasoned flour (repeat this process for an extra thick coating).
- Set aside until all meat is coated.
- Heat 1 or 2 inches of oil in a heavy fry pan.
- Fry meat until both sides are golden brown, about 2 minutes per side.
- Drain on paper towels.
- Serve with cream gravy.
- Cream Gravy:
- Pour off all but about 6 tablespoons of fat from fry pan; add 6 tablespoons flour into pan (use leftover seasoned flour) and blend well.
- Allow the flour 'paste' to brown slightly over medium heat for 2 or 3 minutes.
- Gradually stir in 2-1/2 cups milk.
- Simmer and stir over medium heat until thickened.
- Season with salt and pepper.
- Cover steaks with gravy when served.
Nutrition Facts : Calories 551.2, Fat 24.1, SaturatedFat 9.8, Cholesterol 144.8, Sodium 743.7, Carbohydrate 35.1, Fiber 1.6, Sugar 0.2, Protein 45.3
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MY MOM'S CHICKEN FRIED STEAK - SIMPLY DELICIOUS
From simply-delicious-food.com
4.2/5 (16)Total Time 50 minsCategory DinnerCalories 538 per serving
- Pre-heat the oven to 160°C/320°F. Heat a large frying pan/skillet and add 1-2cm (half inch) of oil.
- Place the eggs and the flour in two separate bowls or dishes big enough to bread the steak. Add the spices to the flour and mix well.
- Place the steak first in the flour, then dredge in egg and then again in flour, pressing down to ensure good coverage.
CHICKEN-FRIED STEAK RECIPE | MYRECIPES
From myrecipes.com
4.5/5 (6)Total Time 40 minsServings 4
- Combine cracker crumbs, 1 cup flour, baking powder, 1 teaspoon salt, 1/2 teaspoon black pepper, and red pepper.
- Whisk together 3/4 cup milk and eggs. Dredge steaks in cracker crumb mixture; dip in milk mixture, and dredge in cracker mixture again.
- Pour oil into a 12-inch skillet; heat to 360°. (Do not use a nonstick skillet.) Fry steaks 10 minutes. Turn and fry 4 to 5 more minutes or until golden brown. Remove to a wire rack on a jellyroll pan. Keep steaks warm in a 225° oven. Carefully drain hot oil, reserving cooked bits and 1 tablespoon drippings in skillet.
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